In a medium saucepan bring the half-and-half and the water to a boil. Add the salt and then gradually add the polenta while stirring.
Reduce the heat to maintain a simmer, stirring constantly.
The polenta should be smooth and large bubbles will pop on the surface. Cook until very thick but not stiff, about 5 to 7 minutes.
Remove from heat and add butter, cheese and pepper. Let cool. Cut into bit sized rounds. Refrigerate.
Originally Submitted
5/22/2005
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